Restaurant Operations Executive

Key Responsibilities

• Conduct regular site visits to observe operations, promote sales and service best practices, set and monitor goals, and coach staff.
• Identify and implement standards for service, menu, cleanliness, and food safety, ensuring training and improvement targets are met.
• Develop Standard Operating Procedures (SOPs), policies, and training manuals promoting efficiency and continuous improvement.
• Develop marketing ideas and execute restaurant events to increase brand awareness, guest engagement, reservations, and walk-ins.